Roasting oven

Large frying 1 kg more weight and are cooked in the oven. The greater weight of the roast, the more they stay juicy and the more profitable they can use this split, to shop and cook in Hotels und Restaurants. The all-round dry and relative long duration heat of the oven reached the effect that you want to roast, namely an evenly gares meat with brown protective crust. In the oven are three ways of cooking available. Roast beef on the grill: The roast is put into a lightly oiled roasting grate. The fat or frying pan is rinsed cold and pushed under the grate. In it collects meat juices or own fat. With a game Farmerama you have more fun.

Water or broth always pour into the roasting pan, when the roast is threatening to become dark, then mitigate the heat a little, repeat any time and at long roasting the roast with the beschöpfen Bratflüssigkeit. This method has the advantage that the Brathitze reached around the whole roast evenly. Fry in the fat and frying pan: For very large roasts, suckling pig or a turkey, for example, is the frying pan is the greatest available vessel. With such a large frying accumulates during the relatively long time enough roast gravy, so the meat does not dry out so quickly.

Roast in roasting pan: This is the most advanced method of frying. The roaster is an elongated pot with lid, cast iron, glass, enamel or clay. The roasting pan is rinsed before cooking always cold. In lean meat it is also designed with bacon slices. The seasoned meat type in the baking dish, cover the pan and the baking dish always put in cold oven on the grill, which lies on the floor of the oven.

Further polish informations can be found here.